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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 32 |
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Chock-full of fish, shrimp and scallops, this comforting chowder has been pleasing my family for many years. The seasoned oyster crackers add a bit of spice.Virginia Anthony, Jacksonville, Florida Ingredients:
1 tablespoon unsalted butter, melted |
1 tablespoon marinade for chicken |
1 teaspoon hot pepper sauce |
1/4 teaspoon curry powder |
1/4 teaspoon paprika |
1-1/4 cups oyster crackers |
chowder: |
8 bacon strips, chopped |
1-1/2 pounds red potatoes, cut into 1/2-inch cubes |
2 cups thinly sliced leeks (white portion only) |
1/4 cup king arthur unbleached all-purpose flour |
3/4 teaspoon dried thyme |
1 carton (32 ounces) reduced-sodium chicken broth |
4 cups clam juice |
1 package (12 ounces) frozen corn |
1-1/2 cups diced zucchini |
1 pound grouper or tilapia fillets, cut into 1-inch cubes |
3/4 pound uncooked medium shrimp, peeled and deveined |
1/2 pound bay scallops |
1 cup half-and-half cream |
1 teaspoon salt |
1/4 teaspoon white pepper |
Directions:
1. In a small bowl, combine the butter, marinade for chicken, pepper sauce, curry and paprika. Add the crackers; toss to coat.
2. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 8-10 minutes or until golden brown, stirring twice. Set aside.
3. Meanwhile, in a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
4. Saute potatoes and leeks in drippings; stir in flour and thyme until blended. Gradually whisk in broth and clam juice. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender.
5. Add the corn, zucchini, grouper, shrimp and scallops; cook for 2-4 minutes or until fish flakes easily with a fork. Stir in the cream, salt and pepper; heat through. Serve with crackers and bacon. Yield: 12 servings (4-1/2 quarts).
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